Cream Cheese Danish with Cranberries

These easy Cranberry Cream Cheese Danishes will bring the holidays to your table! Twirls of flaky pastry are braided over layers of sweetened cream cheese and a delicious cranberry filling with hints of cinnamon and citrus. Every bite of this glazed braided danish is holiday-worthy!

Prep Time15

Cook Time20

Total Time35

Servings: servings

Calories: 209kcal

Author: Stephanie Wilson

Ingredients

Cranberry Filling

2 cups cranberries fresh or frozen
⅓ cup sugar
1 tablespoon orange zest
1 teaspoon ground cinnamon
¼ cup water

Cream Cheese

4 ounces cream cheese softened
2 tablespoons granulated sugar

Danish

2 sheets store-bought puff pastry thawed by package instructions
1 large egg plus 1 tablespoon water for egg wash, beaten together.

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Instructions

Cranberry Filling

Add cranberries, sugar, orange zest, cinnamon and water into a saucepan. Bring to a boil, then reduce heat to simmer for 10 minutes, or until most of the liquid has evaporated. Refrigerate until cooled.

Cream Cheese

Mix the softened cream cheese with the sugar until fully blended.

Assembling the Danish

Unfold the thawed pastry over a lightly floured work surface and roll in one direction to extend the length by 2 inches. The folds in the pastry will help guide the assembling of the Danish. I like to transfer the dough to parchment to transfer it to the baking sheet easily.
Spread half of the cream cheese down the center of the pastry, leaving 1" of space at the top and bottom of the pastry. Then spread the cranberry filling over the top of the cream cheese, keeping the 1-inch border at the top and bottom. Repeat with the second pastry.
Cut equal 1-inch strips along each side of the pastry, leaving ½-inch space between the filling and the strip.
Fold down the top flap of dough and pinch the corners down to seal. Fold in the side strips, alternating from left to right and, make one twist away from yourself for a decorative finish. Fold up the bottom flap, pinching the corners to seal then finish folding in the last 2 side strips, pinching the corners to seal.
Transfer the Danish to a baking sheet, brush with egg wash, and bake at 400˚F for 18-22 minutes or until the top is golden and puffed.

Notes

Pastry Glaze:

⅓ cup powdered sugar
½ tablespoon water (or as needed for consistency)

Whisk together, adding additional powdered sugar or water to achieve a drizzling consistency. I like to drizzle using a fork or a whisk.

Nutrition